Director of Food and Beverage

The Director of Food & Beverage leads, manages and organizes all aspects of the Food & Beverage Division to the highest professional standards and in accordance to the standard operating procedures. This position is fully responsible for the compliance of hotel and company policies connected to the Food and Beverage Division or any of its sub departments. This position is directly accountable for the operation of the Café Carlyle, Dowling’s At The Carlyle, Bemelmans Bar, The Gallery, In Room Dining, Banquets, Stewarding, Culinary or any other event involving food and beverage services. The Director of Food & Beverage functions as the strategic, hands on operations leader with direct oversight of the Food and Beverage division, assisting the Hotel Manager with implementing hotel goals and strategies. Essential Duties and Responsibilities Ensures regular, on-going communication (e.g., pre-shift briefings, staff meetings). Continually communicates a clear and consistent message regarding departmental goals to produce desired results and models desired service behaviours in all interactions with guests and internal guests. Works with management team to develop an operational strategy that is aligned with the hotels business strategy and leads its execution. Works with team to put sustainable work processes and systems in place that support the execution of the strategy. Ensures hotel policies are administered fairly and consistently, disciplinary procedures and documentation are completed according to Human Resources guidelines and supports all Human Resource directives. Responsible for establishing and maintaining divisional standards in order to achieve and maintain the “5 star #J-18808-Ljbffr